Manufacture of strained fermented dairy products

Abstract

The invention relates to the manufacture of strained fermented dairy products. The invention allows improvements in the use of the materials and by-products as well as in the properties of the product obtained. A lactic acid bacteria having a low lactose metabolization capacity in acid whey is used.

The invention claimed is: 
     
       1. A process for manufacturing a strained fermented dairy product, comprising:
 a) heating a dairy material comprising lactose, 
 b) fermenting with lactic acid bacteria comprises at least three of strain CNCM I-2784, strain CNCM I-2835, strain CNCM I-2773, and strain CNCM I-2787, 
 c) separating to obtain a strained fermented dairy product and an acid whey by-product comprising lactose,
 wherein the acid whey by-product comprises:
 92.0% to 95% water by weight, 
 2.80% to 4.7% lactose by weight, 
 0.1% to 0.4% protein by weight, 
 at least one lactic acid having a low lactose metabolization capacity, 
 wherein the lactose has a stability that is higher than 85% during 7 days of storage at 32° C., and 
 
 
 d) heating at a temperature of from 50° C. to 75° C. to thermoshock the acid whey by-product,
 wherein the heating to a temperature of from 50° C. to 75° C. stabilizes a plurality of organoleptic properties associated with the strained fermented dairy product to form at least one valorization, 
 wherein the heating to a temperature of from 50° C. to 75° C. preserves the lactic acid bacteria comprising the at least three of strain CNCM I-2784, strain CNCM I-2835, strain CNCM I-2773, and strain CNCM I-2787, 
 wherein the heating to a temperature of from 50° C. to 75° C. extends a shelf-life of the acid whey by-product for 15 days and capable of oral administration. 
 
 
     
     
       2. The process according to  claim 1 , wherein the at least three of strains include the lactic acid bacteria is strain CNCM I-2787. 
     
     
       3. The process according to  claim 1 , wherein:
 the lactic acid bacteria comprises at least one  Streptococcus thermophilus  strain selected from the group consisting of strain CNCM I-2784, strain CNCM I-2835, strain CNCM I-2773 and mixtures or associations thereof, and 
 strain CNCM I-2787. 
 
     
     
       4. The process according to  claim 1 , wherein:
 heating step a) is performed at a temperature of from 80° C. to 99° C., 
 fermenting step b) is performed at a temperature of from 30° C. to 45° C., and/or 
 separation step c) is performed at a separation temperature of from 30° C. to 45° C. 
 
     
     
       5. The process according to  claim 1 , comprising a homogenization step before or after the heating step a). 
     
     
       6. The process according to  claim 1 , wherein at step c) an amount of from 10% to 30% by weight, with reference to the amount of dairy material, of acid-whey by-product is recovered. 
     
     
       7. The process according to  claim 1 , further comprising a smoothing step e), wherein the smoothing step e) is a dynamic smoothing step including agitation and/or shear. 
     
     
       8. The process according to  claim 7 , comprising at least one cooling step f), wherein the at least one cooling step f) comprises:
 f1) cooling the fermented dairy product, and/or 
 f2) cooling the acid whey by-product. 
 
     
     
       9. The process according to  claim 8 , comprising the at least one cooling the step f1) wherein cooling is performed to a temperature of from 4° C. to 10° C. 
     
     
       10. The process according to  claim 8 , comprising the at least one cooling step f2) wherein cooling is performed to a temperature of from 15° C. to 25° C. 
     
     
       11. The process according to  claim 1 , wherein the heating step d) is performed at a temperature of from 50° C. to 60° C.